RECIPE CARD: 3 Cheese Beef & Noodles + How To Get The Most Out Of Prep Day

I have always said, "if I am going to cook one chicken, I might as well cook two."  It's not really any more work.  I have come to believe the same about pot roast, pork roast, and just about anything that is braised, smoked or roasted. In the case of this casserole you could make … Continue reading RECIPE CARD: 3 Cheese Beef & Noodles + How To Get The Most Out Of Prep Day

Pimento Cheese Sandwiches

Is it the heat in August, or the midday cicadas—grinding, grinding, grinding—that reminds me of the time of year?  The horizon, corn pollen and gravel dust, is smudged.  This is the first August I can ever remember going outside after lunch to find it refreshing instead of repressing.  The sun is as bright as on … Continue reading Pimento Cheese Sandwiches

Pan Bagnat – Summer’s Best Sandwich

In a sense, to smush, press, or mash a sandwich could feel redundant but it's not.  It is a tool employed to make certain kinds of sandwiches better.  Case in point, a Cuban, panini, a shooter's sandwich, and pan bagnat. I love all these sandwiches.  Classics, each and everyone. In the heat of summer, I … Continue reading Pan Bagnat – Summer’s Best Sandwich

Greek Style Shrimp in Tomato Sauce (+ 10 Tips to Better Sautéing)

There is something wonderful about a one-pan sauté. Sure, a quick dinner and easy clean-up would be enough to pass muster for most, but what I love is how wonderfully delicious dinner becomes as you build flavors in the pan. Starting at the bottom of the pan, there is an order to how things go; … Continue reading Greek Style Shrimp in Tomato Sauce (+ 10 Tips to Better Sautéing)

Chicken Legs in Tomato Gravy ( + 5 Tips to a Better Braise)

  Finally, the long standing blanket of snow has begun to recede and melt back into the dark earth, but not without leaving behind a disheveled landscape -- like lifting an area rug you have meant to clean under for the past year. It is ugly outside, and depressing too. It is the worst time … Continue reading Chicken Legs in Tomato Gravy ( + 5 Tips to a Better Braise)

Tuna with White Beans and Spaghetti

White beans and tuna have always been combined in salads and pasta and have long been purveyor’s of pantry dinners in Italy. I have taken up the habit of pantry pasta myself and while I don’t keep many canned goods I do keep tomato sauce, tuna in olive oil, dried beans and pasta on hand. … Continue reading Tuna with White Beans and Spaghetti

Sautéed Chicken with Pepperoni and Olives

I can tell you, with great certainty, how good a restaurant is going to be by the temperature of their plates.  If I get a stone cold plate with hot food chances are the dinner will be average.  If I get a cold salad on a warm plate just out of the dish machine, again, … Continue reading Sautéed Chicken with Pepperoni and Olives

Duck Sugo on Noodles

These kinds of dishes are always a personal favorite for two reasons.  It is very kid friendly but it is mature enough for adults.   I mean how can that be wrong? Sugo basically means "gravy".  I have always been a big fan of ragu too.   The difference between the two is sugo uses a … Continue reading Duck Sugo on Noodles